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n
Ice cream mixtures will stay fresh in the
refrigerator for several days. Be sure to
shake well before adding to the cylinder.
H When pouring mixture into the cylinder,
be sure to stop 1” (2.5 cm) from the top,
as mixture will volumize during the
freezing process.
n
Alcohol inhibits the freezing process.
To add alcohol to a recipe, do so when
mixture is semi-stiff.
n
The result in the taste of a sorbet will
depend greatly on the ripeness and
sweetness of the fruit and juice. Taste the
fruit before adding to the recipe. If it is too
tart, add sugar; if the fruit is very ripe,
decrease or omit the sugar.
Keep in mind that freezing subdues
sweetness, so the recipe will not be quite
as sweet when frozen.
n
For those who are diet-conscious, artificial
sweetners can be used as a substitute for
sugar. NOTE: Only add artificial sweetners
to mixtures that are cold or have
completely cooled. When a recipe calls for
heating liquid to dilute sugar, omit the
heating process and simply stir in the
sweetner until it is well dissolved.
1 packet of sweetner
=
2 teaspoons
(10
ml) of sugar
6 packets =
l/4
cup (60 ml)
8 packets =
l/3
cup (75 ml)
12 packets =
l/2
cup (125 ml)
W
Do not use stiff mixtures (i.e. whipped
cream, frozen liquids). The mixture
should be liquid when preparation starts.
n
When adapting your own recipes to the
maximum amount of 1 quart (1
L),
you
should adapt all ingredients with the same
percentage. If this is not done, the
structure of the final preparation may vary.
n
Do not operate the appliance longer than
required. If after 40 minutes the
mixture is not yet solid, or has thawed
again, do not continue. Possible
reasons for failure are:
-the
cylinder was not cold enough
-the
mixture was too warm
-the
proportion of ingredients was
incorrect.
n
Do not store prepared ice cream in the
freezer for more than a few days.
Waste disposal
The liquid in the freezing cylinder contains
no toxic materials. The cylinder can be
disposed of as normal household waste.
Recipes
Vanilla Ice Cream
1
cup
Q250
m/l milk
l/2
(125 ml) cup sugar
2 eggs
2 cups
(500
m/l cream
2 tsp.
(10
ml) vanilla extract
Warm the milk in a small pan. Whisk the
eggs with the sugar in a separate bowl.
Slowly add warm milk to mixture continuing
to whisk. Pour mixture back in the pan and
heat slowly until thickened, stirring
constantly (looks like very liquid pudding).
Do not boil! Let cool to room temperature,
add cream and vanilla and chill.
Variations:
Coffee Ice Cream
dilute 2 tsp.
(IO
ml) instant coffee in the
hot mixture
-
Peppermint Ice Cream
replace the vanilla by 2 tsp. (10 ml)
peppermint extract
Chocolate Ice Cream
1 cup (250 ml) milk
2/3 cup (150 ml) sugar
l/3
cup
(75
ml) cocoa powder
1
egg
2 cups
(500
ml) cream
1 tsp.
(5
ml) vanilla extract
Mix milk, egg and sugar in a small pan.
Heat slowly until thickened, stirring
constantly (looks like very liquid pudding).
Do not boil! Mix in cocoa powder.
Let cool to room temperature, add cream
and vanilla and chill.
11